October air has a necessary tension.
I’ve always loved fall months best. Maybe it’s because it’s when the notion of “coziness” pervades all things. There’s nothing I love more than drinking my morning coffee while wrapped in a blanket, wearing patterned socks with moccasins, and seeing my breath as I watch the sky turn shades of pink.
But school isn’t meant for idleness, and so underlying necessities obscure my constant daydream. This past week was one of the busiest I’ve had, partly my own fault, given, but still- I always have something I ought to be doing.
Like baking. Apparently I’ve let it slip that the kitchen is like my studio, and so now I’m expected to have a different nom for every occasion. Club meeting? Bake some brownies. House meeting? Cake for everyone. 4 am study break? Quick breads for the morning.
If it sounds like I’m complaining or something, trust me, I’m not. I’d bake all day and all night. Well maybe not all day, but definitely all night. Anyone else a stress/study break baker? Nothing better than butter, sugar, and flour to cut right through the cloud of work floating around my head.
Onto the noms:
There’s granola, the delicious, crunchy cereal that we’ve all come to know and love, and then there’s a granola, which Urban Dictionary ever so eloquently describes as:
“An adjective used to describe people who are environmentally aware (flower child, tree-hugger), open-minded, left-winged, socially aware and active, queer or queer-positive, anti-oppressive/discriminatory (racial, sexual, gender, class, age, etc.) with an organic and natural emphasis on living, who will usually refrain from consuming or using anything containing animals and animal by-products.”
If being a granola is wrong, then I don’t want to be right. These cookies are certainly fit for a granola, or anyone else who simply loves gooey yet crunchy, filling yet delicate, and refined but nostalgic vegan sweets.
Peanut Butter Granola Cookies
(makes about 30 cookies)
- 1/2 cup vegan margarine, softened
- 1/3 cup organic dark brown sugar
- 1/3 cup organic apple sauce
- 3/4 cup all natural peanut butter
- 4 tablespoons agave nectar
- 1 tsp vanilla extract
- 1/4 cup organic all purpose flour
- 3 1/2 cups granola (I used hemp & flax granola)
- 1/3 cup whole oats
- 1/2 cup vegan chocolate chips
- Vegan nutella for frosting
In large bowl, combine margarine and brown sugar, and beat until fluffy. Add in apple sauce, peanut butter, agave, and vanilla, and stir until combined. Make a well in the center of dough, and add flour, stirring until incorporated. Next, stir in granola, one cup at a time, and finally oats, until dough is solid enough to stay together. If dough is too loose, add another 1/4 cup of oats and 2 tablespoons of flour.
Drop dough by tablespoon onto parchment lined cookie sheet. Bake at 350 degrees for 9 minutes, until edges are just browned. Let cool for 10 minutes before removing from sheet to cooling rack.
I should really go work on my biology lab now, but first, you might enjoy this session from Indians.